Fluoride Content of Yerba Mate Depending on the Country of Origin and the Conditions of the Infusion

• Published in: Biological trace element research Vol. 167; no. 2; pp. 320 - 325
• Main Authors: Łukomska, A, Jakubczyk, K, Maciejewska, D, Baranowska-Bosiacka, I, Janda, K, Goschorska, M, Chlubek, D, Bosiacka, B, Gutowska, I
• Format: Journal Article
• Language: English
• Published: New York Springer US 01-10-2015; Springer Nature B.V
• Subjects: ambient temperature; Argentina; Biochemistry; Biomedical and Life Sciences; Biotechnology; brewing; Chemical composition; cold; elemental composition; Fluorides; Fluorides - analysis; Food Analysis; Humans; Ilex paraguariensis - chemistry; infusion; Life Sciences; Nutrition; Oncology; Paraguay; Temperature; Trace elements; yerba mate; Paraguay; Argentina; Temperature-depending release; Fluoride; Yerba mate; Fluoride releasing
• ISSN: 0163-4984; 1559-0720
• DOI: 10.1007/s12011-015-0302-y

There are many reports of the positive effect of yerba mate on the human body. Elemental composition analysis of yerba mate revealed the presence of many microelements and macroelements, but there is no literature data referencing the content and the effect of the method of preparing the yerba mate infusion on the amount of released fluoride and thus the amount of this element supplied to the human body. Therefore, in the traditional way (cold and hot), we prepared infusions of yerba mate from different countries and determined in samples content of fluoride using potentiometric method. Hot infusions resulted in statistically significant (p = 0.03) increases in the amount of fluoride released from the dried material to the water, compared to brewing with water at room temperature. The successive refills of hot water also resulted in a release of the same amount of fluoride, although smaller than the infusion with water at room temperature (at the third refill, it was statistically significantly smaller at p = 0.003). With an increase in the number of hot water refills, the amount of fluoride released from the sample portion significantly decreased. Similar results were recorded when analyzing samples depending on the country of origin. The amount of fluoride released into the water differed statistically significantly depending on the country of origin. The most fluoride was determined in the infusions of yerba mate from Argentina and the least in infusions from Paraguay.